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A double boiler is a device used over the stove to cook delicate sauces such as beurre blanc, to melt chocolate without burning or singed, cooking or any other thick liquid or porridge, which normally burn if not stirred continuously.

Features

It consists of a top pan containing the substance to be cooked and that is located above a pot of water. When the water in the pan is brought to a boil, steam is produced which transfers heat to the pot that is at the top.

This system uses the properties of water to stabilize at a constant temperature. The passage of water from liquid to vapor phase occurs at 100 ° C. Therefore, until the water in the pot does not evaporate completely below, the maximum temperature at which it is in contact with the pan will be more tied to the boiling point of water, avoiding the risk that the liquid in the saucepan is heated excessively. The vapor can condense or dissolve in the pot, but the temperature will remain constant.

The pan must be tightly closed by its cover, otherwise, the steam can penetrate through it and changing its content.